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Pistachio and Blackberry Olive Oil Cake

Deliciously Moist Pistachio and Blackberry Olive Oil Cake

Experience the delightful harmony of flavors in this Pistachio and Blackberry Olive Oil Cake, featuring nutty pistachios and sweet-tart blackberries.
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Prep Time 15 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 55 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 cup Ground Pistachios Toasted for enhanced flavor.
  • 1 cup Sugar Adjust according to taste.
  • 1.5 cups All-Purpose Flour Use gluten-free flour for gluten-free option.
  • 2 teaspoons Baking Powder Ensure it’s fresh for best results.
  • 0.5 teaspoons Salt A pinch or two is essential for balance.
  • 1 cup Milk (or plant-based milk) Almond milk works well.
  • 1 tablespoon Apple Cider Vinegar Essential for texture.
  • 0.5 cups Olive Oil Extra virgin preferred.
  • 1 teaspoon Vanilla Extract Use pure extract for optimum taste.
  • 0.5 teaspoons Almond Extract Optional.
  • 0.5 cups Blackberry Preserves Homemade or store-bought.
For the Frosting
  • 0.5 cups Room Temperature Butter Beat until smooth.
  • 2 cups Powdered Sugar Adjust to your sweetness preference.
  • 0.25 teaspoons Sea Salt Balances sweetness.
  • 1 teaspoon Dried Thyme Optional.

Equipment

  • Mixing bowls
  • Cake Pans
  • Oven
  • Food Processor

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare cake pans.
  2. Combine milk and apple cider vinegar in a bowl; let sit for 5 minutes.
  3. Pulse ground pistachios and sugar in a food processor until finely textured.
  4. Whisk together ground pistachios, flour, baking powder, and salt in a separate bowl.
  5. In a large bowl, mix buttermilk, olive oil, vanilla extract, and almond extract until smooth.
  6. Gently fold dry ingredients into wet ingredients until just combined.
  7. Divide batter evenly between prepared pans.
  8. Bake for 25 to 30 minutes until a toothpick comes out clean.
  9. Allow cakes to cool in pans for 10 minutes, then cool completely on a wire rack.
  10. Beat butter and blackberry preserves until smooth; gradually add powdered sugar, vanilla, and sea salt.
  11. Frost the cooled cakes with the blackberry buttercream frosting.
  12. Garnish with fresh blackberries and chopped pistachios before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 5gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 30mgSodium: 200mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 300IUVitamin C: 3mgCalcium: 50mgIron: 1mg

Notes

For best results, avoid overmixing the batter to keep the cake light and fluffy. Properly store leftovers in an airtight container for freshness.

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